Bryan’s Pumpkin Butterscotch Cookies

My friend Bryan lives in New Mexico, and while I haven’t seen him in person in several years, I’m grateful that social media can keep us in touch. The other evening, he posted that he was baking pumpkin butterscotch cookies, and I simply had to get the recipe.

While pumpkin and butterscotch aren’t flavors that I had ever thought to pair before, their combination is absolutely delicious. Bryan’s recipe is adapted from one on All Recipes; he substituted butter for the shortening in the original, and pumpkin pie spice for the cinnamon alone (which was brilliant, by the way). I make my own pumpkin pie spice, so I’ve included the individual spices that go into it here. You could certainly just use the original if you have it, though.

Bake 8-10 minutes; cookies may look slightly underdone, but they will continue baking as they cool. Remove from oven and cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

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One thought on “Bryan’s Pumpkin Butterscotch Cookies”

This is too cool! I’m so glad they turned out well. I also never thought pumpkin and butterscotch were a good pair, but they are marvelous. I’m so glad we’ve been able to keep in touch through the years, and I miss you, too! 🙂